Nutrition per serving

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Step 1/5

Add almonds, dates, and half of the coconut oil to a food processor. Pulse until well combined and set aside.

Step 2/5

500g strawberries

120g cashews

3tbsp agave nectar

2tbsp coconut oil

blender

Purée most of the strawberries and all the cashews in a blender. Add agave nectar and the rest of the coconut oil, and purée until smooth.

Step 3/5

coconut oil for greasing

springform pan

rubber spatula

Grease a springform pan with some coconut oil. Gently press the almond-date dough into the bottom of the pan. Pour the strawberry-cashew purée over. Use a rubber spatula to smooth the top. Freeze the cake for at least 4 hrs.

Step 4/5

50g pistachios

100g strawberries

cutting board

knife

Meanwhile, roughly chop the pistachios and halve the remaining strawberries.

Step 5/5

Approx. 20 min before the cake is completely cooled, take it out of the freezer and top with pistachios and strawberries. Return to the freezer and let cool for approx. 20 min. more. Enjoy!